Grilled Oysters With Spicy Mango Salsa
makes 1 dozen grilled oysters
In this dish, mango and red pepper flakes are quickly sautéed in butter with shallots and ginger. The spicy-sweet sauce tops the oysters before they're grilled (or broiled) just until warmed through.
3 tablespoons unsalted butter
1/2 teaspoon red pepper flakes
1 tablespoon minced shallot
1 tablespoon peeled and grated fresh ginger
1 mango, peeled and diced
2 teaspoons soy sauce
2 tablespoons lemon juice
2 teaspoons minced parsley
1 dozen oysters, shucked; shell reserved
To cook the oysters:
2-3 cups of kosher salt as a bed
prep: 20 minutes
total: 30 minutes
grill
grill brush
mixing bowl
spoon
serving platter
1. Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, pile them on one side to create 2 zones, for direct and indirect heat. The oysters will be cooked over the indirect side. (if broiling, preheat oven to 450F.)
2. In a skillet over medium heat, melt the butter with the red pepper flakes, shallot and ginger. Cook for 4 to 5 minutes until fragrant but do not brown.
3. Add the diced mango, soy sauce and lemon juice. Cook until the liquid is bubbly and reduced, 3 to 4 minutes. Remove from heat and mix in the parsley.
4. Spoon the mixture over the oysters; each oyster will take 1 to 3 teaspoons of topping according to size.
5. Grill over indirect heat heat, covered for 5 to 10 minutes. If using the broiler, 7 to 10 minutes. The oysters are done when the edges have curled up and the topping is bubbly. Serve on a bed of kosher or rock salt.
